Pan-fried salmon with watercress sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 90g watercress
- a handful dill,
- 100g crème fraîche
- 1 lemon, zested and juiced
- black peppercorns, ground to make ½ tsp
- 2 tbsp olive oil
- sunflower oil
- 2 skin-on fillets salmon
- a knob unsalted butter
- 1 tbsp capers, drained
- boiled new potatoes, to serve
- steamed green veg (such as longstemmed broccoli), to serve
Method
- STEP 1
Put the watercress, most of the dill, all the crème fraîche, lemon juice and zest, black pepper, olive oil and a pinch of salt into a blender and whizz until a saucy, pourable consistency – add a tbsp of water if seems too thick. Chill while you cook the salmon.
- STEP 2
Heat a non-stick frying pan over a mediumhigh heat. Coat the salmon fillets with a little sunflower oil and season generously. Put into the pan, skin-side down, for 2-3 minutes until the skin is golden and crisp. Carefully turn, then cook for 1-2 minutes before adding the butter and basting for another minute, adding the capers and removing from the heat to rest for a minute.
- STEP 3
Put the salmon and capers onto two plates, spoon over the watercress sauce and serve with new potatoes and green veg, if you like.
